Comforting, nourishing and wholesome; there’s nothing quite like a bowl of soup. It’s my lunch of choice, especially during the week when I want something quick and easy. I like to vary what I have with my soup and more often than not I don’t have it with bread, preferring to have a salad or some leftovers on the side. This recipe for roasted superfood salad works particularly well with Baxters new Super Good Chicken Noodle Soup because the

Wholesome food always makes you feel good; it's made from humble ingredients and is full of good things like beans, vegetables and whole grains. I normally eat slow cooked, what I would describe as wholesome, meals in the autumn and winter but this easy white bean stew with purple sprouting broccoli is the perfect dish for this time of year. It's quick and easy to make, is full of seasonal vegetables and is absolutely delicious. Using seasonal veg

I regularly get a vegetable box delivered for a few reasons: I like that I have to use what I receive which means I get more variety than I probably would otherwise and there’s only so many times you can make mushroom risotto so I find myself trying out new recipes to use the vegetables. Grown With Love got in touch to see if I would like to try out some of their veg so I was looking forward to getting stuck in.
The vegetables that came from

It's a bit weird here at the moment. The days are warm but the nights are surprisingly cold; light lunches but also still comfort food dinner season. The purple sprouting broccoli season is upon us and as much as I like it cooked simply, maybe with a butter sauce, I am craving carbohydrates and big warming meals at the moment. My bacon, purple sprouting and cheese pasta bake is ideal.
Ingredients
You will need (for four):
300g

Apparently we are due for one of the coldest winters ever; don’t they say that every year though? Either way it’s the same story for me; thick socks, snuggly jumpers and consuming an astonishing amount of cheese. When you’re having to defrost your car windscreen every morning the thought of coming home to a nice salad just doesn’t quite cut it. What is needed is lots of stodge; carbohydrates, cream and cheese. Dauphinoise is a classic choice

With all the miserable weather it seemed positively autumnal but it's not the time for stews, long bakes and comfort food. You may have seen my broccoli pesto post last week; it was a good dinner, marvellous in fact, but I was left with another pack of broccoli. Another meal in under 10 minutes using less than 10 ingredients needed to be devised for the Tenderstem challenge.
I wanted to make something recognisable and filling, healthy and indulgent

Broccoli is a brilliant vegetable but occasionally I find myself at a loss for what to do with it. It's great with spices, superb with salty soy and oyster sauce and phenomenal with blankets of cheese. So when the kind people from Tenderstem asked if I was interested in taking part in their challenge I gladly accepted; a chance to really think outside the box.
The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients

You know that saying about life giving you lemons? I was given some wet garlic (also called green garlic) in my vegetable box. Lemons can be made into lemonade but I certainly wasn’t about to start making garlic juice. I took some time to ponder its use. It looked like a skinny leek, but much longer, with the very pungent and distinct aroma of garlic.
Firstly I thought it best to try it raw to see what I was up against. I think even now I have

I do like purple sprouting broccoli. It seems less like broccoli than a standard green tree and so I feel I should pay it extra care and attention. As much as I enjoy a stem or two on the side of the plate sometimes I want it to be the star attraction. There was a lot of purple sprouting broccoli to get through; a whole bag full in fact from the veg box. One of the reasons I like purple sprouting so much is that it signals the start of Spring. Along

I get a seasonal vegetable box delivered. I like it because it forces me to try new vegetables and recipes to make the most out of what I have. I shouldn't admit it but I'm going to: there are some vegetables I could live without. It's terrible I know but I could happily frolic through life without missing celery or leeks. There are also some vegetables that I adore for a short time but when they turn up in my fridge over and over again I'm tempted